Best Not So Universal Dipping Sauce Iceland Recipes

NOT SO UNIVERSAL DIPPING SAUCE (ICELAND)

Steps:

• Combine 1st 5 ingredients, taste & season w/salt + pepper to taste pref. Refrigerate for 2 hrs to allow flavors to blend.
• NOTE: May be kept in the refrigerator for up to 2 dys.

LOVE BALLS (AKA ASTARPUNGAR IN ICELAND)

Steps:

• Whisk eggs & sugar in a bowl.
• Mix flour, baking powder, cardamom & salt. Stir this mixture into the egg mixture, alternating w/the milk. (NOTE: You may not need all the milk. The batter should be thick & almost able to hold its shape.).
• Fold in the raisins. Heat oil to 365°F.
• Shape balls using 2 tablespoons & fry 5-6 at a time for 3-4 min or till med-brown & puffy, turning several times to cook evenly.
• Remove w/slotted spoon, drain on absorbent paper & repeat process to use all batter.
• NOTE #1 Re Yield & Times: I have not made this recipe & admit I have no plans to do so in the immediate future since my child-bearing yrs are ancient history. My prob entering this recipe was that there was not a hint of yield or times. That said, they were entirely guesstimated.
• NOTE #2: I was a bit surprised there was no mention of plumping the raisins. I would favor doing that, but it's your choice.

ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON

Steps:

• In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
• rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
• Preheat oven to 400 degrees F.
• Bake chicken pieces skin side up for 30 minutes.
• Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube).
• Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.

PRAWNS IN CREAM SAUCE (ICELAND)

Steps:

• Split prawns lengthwise w/a sharp knife, without completely separating the halves.
• Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
• Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish.
• Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it.
• When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
• To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.

POTATO SALAD (KARTOFLUSALAT IN ICELAND)

Steps:

• Peel & cube potatoes. Chop eggs. Peel, core & chop the apples. Chop gherkins & onion.
• Mix 1st 7 ingredients (potatoes thru sour cream) in a lrg bowl.
• Add curry powder, lemon juice (if using), salt + pepper to taste pref & stir well. Refrigerate for at least 6 hrs prior to serving.